APPENDIX. 
197 
Table II. Analyses of Different Kinds of Cheese, in Per Cent. 
Sugar or 
Water| Fat | Proteins | Lactic Ash Authority 
Acid, etc. 
Camembert_____-~_- 45.2 30.3 19.8 4.7 Duclaux 
Cream Cheese_____~_ 30.7 63.0 4.9 2 1.2 Vieth 
OO 
Cheddar, ripened___| 31.7 36.8 25.5 6.0 Van Slyke 
Cheddar, Canadian_| 34.0 31.0 26.0 9.0 Dean 
Danish, half skim__| 46.7 15.0 33.2 5.1 Storch 
Danish, full skim__| 52.9 4,8 385.9 6.4 Storch 
Eddi. see esos 36.6 29.0 25.7 3.6 5.1 Konig 
Gouda__-__ -| 36.8 26.5 28.3 3.2 5.2 Konig 
Limburger__ 35.7 34.2 24.2 3.0 2.9 Fleischmann 
Neufchatel_ -| 34.5 41.9 13.0 7.0 3.6 Fleischmann 
Parmesan__ | 31.8 19.5 41.2 1.2 6.3 Konig 
Roquefort__ -| 36.9 30.6 25.3 1.8 5.4 Konig 
Swiss_______-_---~_] 36.1 29.5 28.0 3.2 3.1 Fleischmann 
Table IIJ. The Cheese Market of the United States. (THom.) 
Yield of * ; 
Milk Cheese | pinenin Marketable | Retail Price per Lb. 
HARD CHEESES. . per 100 pening Period Se ee 
lbs. Milk Europe U. §. 
English cheddar 
best) __-_____ Whole milk 9-11 6-12 mo. /6 mo. or more| $0.22-26 }|.._________ 
Can. or Ameri- 
can cheddar__| Whole milk 9-11 3-12 mo. Months 0.15* 0.14-18 
Low fat 8-11 | Long period] Very long 0.15-24 0.33 
—_ Low fat 8-11 |Long period| Very long 0.24-28 0.26-35 
Parmesan__-_- 2 Low fat 8-11 2-3 years Very long eB oo ee aan 
SOFT OR FANCY 
CHEESES. 
Camembert___-~ 3.5-4% fat 12-15 4 weeks 10 days 0.26-36 0.50-70 
Gorgonzola_____ Whole milk 9-11 4 months 1-2 mo. 0,.23-24 0.45 
Stilton (best)_--| Whole milk 8-10 | 3-6 months | 2 mo. (?) 0.25-35 | 0.45-60 
Amer. ‘‘Neuf- 
chatel” & Cream} Mostly poor |12-14 (?)/Eatenfresh| Fewdays |_----~--.-- 0.20-60 
in fat. ~~ 
* London, October, 1905. 
